Recipes

Scallop-Avocado Appetizer

Name: Scallop-Avocado Appetizer
Total time: 25 min
Ingredients: 1 pound dry-pack scallops (16-20 count); 1 cup chopped tomato; 1 cup sliced green onions; 1 avocado, cubed; 1 cup chopped cilantro; 6 tablespoons fresh lime juice; 1 tablespoon olive oil; 0.5 teaspoon hot pepper flakes, or to taste; 0.25 teaspoon salt, or to taste

4.1

(11)

10 Reviews

2 Photos

Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.

Recipe by USA WEEKEND columnist Jean Carper

Updated on October 7, 2022

2

Additional Time:

25 mins

Total Time:

25 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 pound dry-pack scallops (16-20 count)
1 cup chopped tomato
1 cup sliced green onions
1 avocado, cubed
1 cup chopped cilantro
6 tablespoons fresh lime juice
1 tablespoon olive oil
½ teaspoon hot pepper flakes, or to taste
¼ teaspoon salt, or to taste

Directions

In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.

Tips

Nutrition Facts (per serving)

158	Calories
8g	Fat
9g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 158
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Cholesterol 25mg	8%
Sodium 229mg	10%
Total Carbohydrate 9g	3%
Dietary Fiber 3g	12%
Total Sugars 2g
Protein 14g
Vitamin C 20mg	98%
Calcium 46mg	4%
Iron 1mg	5%
Potassium 588mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.